Rib of Beef Joint 3kg – Angus Beef – Outstanding
Rib of Beef Joint 3kg – Order Online or Call 07932 686498 to place an Order
How should Rib of Beef be cooked
Season the joint with the crushed pepper and sea salt or a flavouring of your choice. Press onto the fat and flesh to evenly coat. Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rib of beef Joint 3kg
What are the Best Side Dishes to eat with Prime Rib of Beef
- Oven Roasted Asparagus.
- Glazed Carrots.
- Sauteed Mushrooms with Garlic Butter.
- Bacon Brussels Sprouts.
- Oven Roasted Vegetables Medley.
Salt and pepper Rib of Beef with Bloody Mary sauce
Ingredients
- 1 single rib of beef (about 800g) or small beef boneless rib (about 1kg)
- ½ tbsp black peppercorns
- ½ tbsp pink peppercorns
- ½ tbsp sea salt flakes
- 1 tsp celery salt
- 2 baking potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil
- 1 sprig of rosemary, needles picked and finely chopped, plus extra to garnish
- 4 large garlic cloves, skin on
- smoked sea salt or regular sea salt
- Remove the rib from the fridge 1 hour before cooking to bring the meat to room temperature. Crush the peppercorns in a pestle and mortar, then mix in the salts.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Toss the wedges with 2 tablespoons of oil, the rosemary, garlic cloves and seasoning.
- Tip onto a baking tray; roast at the top of the oven for 40-50 minutes, turning halfway.
- To make the sauce, heat 1 tablespoon of oil in a frying pan on a medium-low heat; fry the shallot and celery for 10 minutes until soft. Add the garlic; fry briefly.
- Add the vodka to deglaze the pan (it may flame); stir, releasing any stuck bits at the bottom. When the vodka has nearly gone, add the passata, Worcestershire sauce and Tabasco. Simmer for 10-15 minutes until thickened. Season with celery salt, white pepper and lemon juice. Rib of beef Joint 3kg
- Taste and season; add more of the sauces, lemon or a pinch of sugar if you like.
- Meanwhile, rub the rib with 1 tablespoon of olive oil; rub the salt and pepper mix into the beef well. Heat a griddle pan to very hot.
- Sear the beef on both sides for 5 minutes a side until nicely charred and brown, rendering some of the fat from the side of beef.
- Transfer to a roasting tray; put in the oven for 25 minutes (or 20 minutes for the boneless rib), or until the internal temperature of the beef reaches 65°C for medium.
- Put onto a board, cover with foil and leave to rest for 10 minutes while you reheat the sauce (add a little water if you need to); transfer the wedges to a serving dish and sprinkle with a little smoked salt. Rib of beef Joint 3kg
If you want to know how to cook a rib of beef, you need to appreciate that for many chefs, a bone-in rib of meat is the Rolls-Royce of meat cuts.
If anything, it’s their default choice for a roasting joint.
On the bone, the ribs serve as insulation from the harsh heat of the oven and provide anchorage for the meat that prevents shrinkage.
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